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For the marinade
- 0.5 cup balsamic vinegar
- 3 tbsp soy sauce
- 3 tbsp olive oil
- 2 tbsp brown sugar
3 cloves garlic (minced) - 1 tsp Dijon mustard (optional) Adds extra flavor, but can be omitted.
- 1 tsp dried rosemary (or thyme) Use your preferred herb.
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
For the steak
- 1.5
lb flank steak (or sirloin) Other cuts can be used; adjust cooking time. - salt (to taste)
Method
Preparation
- In a bowl, whisk together the balsamic vinegar, soy sauce, olive oil, brown sugar, minced garlic, Dijon mustard, and herbs.
- Place the steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight for the best flavor.
Cooking
- When ready to cook, preheat your grill or skillet to medium-high heat.
- Remove the steak from the marinade, pat it dry with paper towels, and season lightly with salt.
- Cook the steak for 4–5 minutes on each side for medium-rare or until it reaches your desired doneness.
- Let the steak rest for 5–10 minutes before slicing against the grain.
- Serve hot with fresh herbs or a drizzle of balsamic glaze.
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Notes
Make the marinade in advance to save time. For even more flavor, marinate the steak overnight. Let the steak sit at room temperature for about 30 minutes before cooking for more even cooking. Use a meat thermometer for perfect doneness: 130°F for medium-rare and 140°F for medium.
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